How to Diet Yummy Easy Kashiwa Mochi

How to Diet Yummy Easy Kashiwa Mochi Delicious, fresh and tasty.
Easy Kashiwa Mochi. In the Kansai and the west of Japan, where the oak tree does not grow naturally, Chimaki (sweet rice dumplings wrapped in bamboo leaves) were served instead of Kashiwa Mochi. Great recipe for Easy Kashiwa Mochi. This is my own way to make kashiwa mochi.
I will be glad if you make some with my recipe.
Kashiwa Mochi is a traditional type of mochi that is most commonly eaten during the Kodomo no Hi festival.
Made from sweet red beans and mochi rice flour, it is a sweet and sticky treat that is perfect for children and loved by adults as well.
You can cook Easy Kashiwa Mochi using 4 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Easy Kashiwa Mochi
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Prepare 250 grams of Joshinko.
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You need 350 ml of Water.
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You need 300 of to 350 grams Smooth or chunky adzuki bean paste.
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It’s 10 of Preserved kashiwa (oak) leaves.
Enjoy as a snack or sweet treat, and remember to chew thoroughly.
One of the ways people celebrate Kodomo no hi is by eating kashiwa mochi.
It's a soft red bean paste filled rice cake wrapped in a kashiwa (oak) leaf.
I "spank" the excess off so they are very lightly covered.
Easy Kashiwa Mochi instructions
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Rinse the kashiwa leaves gently and pat dry with a tea towel..
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Divide the anko into golf balls (about 30 g each)..
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Put the joshinko flour and water in a heat-proof bowl (not metal) and mix well..
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Cover with cling film and microwave for 5 minutes and 30 seconds (600W)..
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Transfer the contents of the bowl onto a large piece of cling film. Be careful, because it will be very hot..
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Lift a corner of the cling film and bring onto the centre of the mixture. Knead the mixture with your hand over the cling film..
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Repeat this process 15 to 20 times..
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Put the mixture into a large plastic bag and soak in cold water, leaving the bag open, to cool down for 20 minutes. ( Do not allow water to come inside the bag)..
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After it has cooled, knead 5 to 6 times..
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Divide the mixture into 10 portions (about 50 g each)..
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Stretch each portion into a 9 cm x 6 cm oval with a rolling pin..
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Place the anko onto a shaped piece of dough and fold to cover it. Seal the edges tightly..
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Seal the edges..
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Wrap with kashiwa leaves and serve..
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If you want to make yomogi (mugwort) kashiwa mochi, squeeze excess water from the yomogi leaves and add at step 6 or 7..
I've baked in both types (metal and glass) and prefer the pyrex as the edges don't get as hard.
Plus the edges soften overnight and are fine to keep.
I added a picture to show how lightly to coat and how neatly the shape turns out when you.
Mochi can be split up into hard mochi, and soft mochi.
Hard mochi can be bought in little brick shapes, or little half-spheres.